Keto

Cauliflower bacon gratin in a large green rectangular baking dish with melted cheese.

Cauliflower-Bacon Gratin

This cauliflower gratin recipe from Dorie Greenspan is French comfort food, yet it wouldn’t be out of place on a distinctly American Thanksgiving table.

Paleo pork Normandy garnished with thyme, in a cast-iron pan with two serving forks, surrounded by burlap, apples, and thyme.

Paleo Pork Normandy

An exceptional combination of autumnal flavors in a paleo dish that will make everyone happy. Apples and pork are a match made in heaven.

Pan-roasted mushrooms and a knob of butter melting in the center, in a cast-iron skillet.

Pan-Roasted Mushrooms

Mushrooms and butter and garlic. Think you’ve been there, done that? Trust us, you haven’t. Not like this, anyway.

Lemon salmon piccata, 2 pieces, in a metal pan with slices of lemon, pan sauce, garnished with garlic and capers.

Lemon Salmon Piccata

Salmon piccata for 2 is a recipe for love–the love of good food, natch. A pan sauce of white wine, lemon, and capers provides the perfect finishing touch.

A pork loin roast, tied and seasoned with salt and pepper, on a foil-lined sheet pan with a wire rack.

Pork Loin Roast

Just like what your grandma would put on the table for Sunday night dinner. (Don’t you love how food instantly transports you through time?!)

Momofuku fried chicken pieces on a piece of brown paper, covered with Octo Vin, with chopsticks piled beside.

Momofuku’s Fried Chicken

This flour-free fried bird is contrary to everything we know about fried chicken. Or think we know. That’s exactly what makes it so darn genius.

A blue platter filled with rabbit confit, garnished with twigs of rosemary and lemon halves.

Rabbit Confit

Rabbit confit is so delicious, so falling-off-the-bone tender, you’ll wonder why you don’t eat it more often. Made even better with loads of spices, it’s rather elegant, too.